Ragout de Mouton Traditionnel Irlandais (Irish Lamb Stew)
Traditional Irish Lamb Stew
Ingredients
Boneless lamb shoulder, cut into pieces
Thick sliced bacon, diced
Flour
Oil
2 cloves of garlic, finely chopped
1 large yellow onion, finely chopped
1 Liter of beef broth
2 teaspoons of sugar
4 carrots cut into slices
2 large yellow onions, thinly sliced
1.5 kg potatoes cut into quarters
1 bay leaf
1/2 cup dry white wine
Chopped parsley, garnish
Realization ;
In a frying pan, brown the bacon. Drain the fat and reserve the bacon and fat.
Sauté the lamb in the same pan.
Sprinkle with the flour and mix well.
Transfer the browned meat to a casserole dish.
Brown the garlic and onion in the frying pan
Add the garlic-onion, bacon pieces, beef broth and sugar to the casserole.
Mix well
Cover and simmer for 1 1/2 hours or until lamb is tender.
Add the carrots, sliced onions, potatoes, thyme, bay leaf and wine to the pan and simmer covered for about 20 minutes or until the vegetables are tender.
Taste test and add salt and pepper
Garnish with parsley before serving
Serve with Irish soda bread if possible (Irish soda bread, a soft, crusty bread)
What is the difference between a stew and an Irish stew?
What mainly sets Irish stew apart from other stews is that it is originally made with very few ingredients, such as lamb, potatoes and carrots. Recipes these days have a lot more ingredients, but the real foundation is a simple, humble meal. Besides the number of ingredients, what differentiates Irish stews from other similar preparations is that they are thickened by the starch of the potatoes, not a roux. Although adding a slurry of flour and cooled stock to the stew would thicken the consistency, Irish stews rarely rely on this trick.
Quelle est la différence entre un ragoût et un ragoût irlandais ?
Ce qui distingue principalement le ragoût irlandais des autres ragoûts, c'est qu'il est, à l'origine, composé de très peu d'ingrédients, comme de l'agneau, des pommes de terre et des carottes. De nos jours, les recettes contiennent beaucoup plus d'ingrédients, mais la véritable base est un repas simple et humble. Outre le nombre d'ingrédients, ce qui différencie les ragoûts irlandais des autres préparations similaires, c'est qu'ils sont épaissis par l'amidon des pommes de terre, et non par un roux. Même si l'ajout d'une bouillie de farine et de bouillon refroidi du ragoût épaissirait la consistance, les ragoûts irlandais s'appuient rarement sur cette astuce.
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Traditional Irish Lamb Stew
Ingredients
Boneless lamb shoulder, cut into pieces
Thick sliced bacon, diced
Flour
Oil
2 cloves of garlic, finely chopped
1 large yellow onion, finely chopped
1 Liter of beef broth
2 teaspoons of sugar
4 carrots cut into slices
2 large yellow onions, thinly sliced
1.5 kg potatoes cut into quarters
1 bay leaf
1/2 cup dry white wine
Chopped parsley, garnish
Realization ;
In a frying pan, brown the bacon. Drain the fat and reserve the bacon and fat.
Sauté the lamb in the same pan.
Sprinkle with the flour and mix well.
Transfer the browned meat to a casserole dish.
Brown the garlic and onion in the frying pan
Add the garlic-onion, bacon pieces, beef broth and sugar to the casserole.
Mix well
Cover and simmer for 1 1/2 hours or until lamb is tender.
Add the carrots, sliced onions, potatoes, thyme, bay leaf and wine to the pan and simmer covered for about 20 minutes or until the vegetables are tender.
Taste test and add salt and pepper
Garnish with parsley before serving
Serve with Irish soda bread if possible (Irish soda bread, a soft, crusty bread)
What is the difference between a stew and an Irish stew?
What mainly sets Irish stew apart from other stews is that it is originally made with very few ingredients, such as lamb, potatoes and carrots. Recipes these days have a lot more ingredients, but the real foundation is a simple, humble meal. Besides the number of ingredients, what differentiates Irish stews from other similar preparations is that they are thickened by the starch of the potatoes, not a roux. Although adding a slurry of flour and cooled stock to the stew would thicken the consistency, Irish stews rarely rely on this trick.
Quelle est la différence entre un ragoût et un ragoût irlandais ?
Ce qui distingue principalement le ragoût irlandais des autres ragoûts, c'est qu'il est, à l'origine, composé de très peu d'ingrédients, comme de l'agneau, des pommes de terre et des carottes. De nos jours, les recettes contiennent beaucoup plus d'ingrédients, mais la véritable base est un repas simple et humble. Outre le nombre d'ingrédients, ce qui différencie les ragoûts irlandais des autres préparations similaires, c'est qu'ils sont épaissis par l'amidon des pommes de terre, et non par un roux. Même si l'ajout d'une bouillie de farine et de bouillon refroidi du ragoût épaissirait la consistance, les ragoûts irlandais s'appuient rarement sur cette astuce.